#9 Bluezette Mac n' Cheese — the old-fashioned kind with egg, butter and seven cheeses — one of them Velveeta!
Bluezette
246 Market Street
Philadelphia, Pa.
215-627-3866
#8: South City Kitchen's Fried Chicken — soaked in a special recipe "brine," dipped in seasoned flour and buttermilk, deep fried and served with bourbon gravy, mashed potatoes and green beans.
South City Kitchen
1144 Crescent Ave. NE
Atlanta, Ga.
404-873-7358
#6: Campanile Restaurant's Grilled Cheese — the classic can be enhanced with marinated onions and whole grain mustard, while more sophisticated versions include Croque Monsieur with béchamel or a sandwich of sweet gorgonzola, roasted radicchio, spiced walnuts and honey.
#5: DB Bistro Burgers — the DB Burger, created by Chef Daniel Boulud, combines French and American cuisine and is stuffed with boned short ribs braised in red wine, foie gras, preserved black truffle and a mirepoix of root vegetables. The new "Royale" version was launched in January 2003 and features the addition of fresh black truffle and a truffle dressing, served exclusively during black truffle season, which runs from late December through late March.
DB Bistro
New York City, N.Y.
55 W 44th St.
212-391-2400
#4: Big Sky Café's Caramel Apple Pie — made with Granny Smith apples, caramel sauce and toasted pecans and brushed with egg and sprinkled with granulated sugar before baking — the old-fashioned way.
#3: Graeter's Ice Cream — has maintained and perfected the traditional French Pot process with continual family ownership since 1870. Regular, chip and sorbet flavors shipped Next Day Air throughout the continental U.S. in a 6- or 12-pint shipping cooler.
